Alex’s One-Bowl Guacamole
(Note: In the name of this recipe, “guacamole” is pronounced so as to rhyme with “bowl.” It’s just better that way.)
This post is about the fantastic recipe for guacamole that Alex developed years ago. It is easy as pie and absolutely delicious. What’s best, it involves just a single bowl, so there’s minimal cleanup.
The main ingredients in the recipe – avocado, onion, and tomato – are combined in a 3:2:1 ratio. This lets you control for variance in avocado size. This typically works out to something like this:
- 1 ripe avocado, pitted and with any brown spots removed
- 1/2 a small red onion, adjusting as necessary to maintain the 3:2:1 proportion, diced
- 1 tsp fine-grained sea salt (or more, to taste)
- 1-2 tsp lemon juice (for taste and to keep the avocado from browning)
- a pinch of red pepper flakes (or more, or less, to taste)
- 1/2 a tomato, again adjusting as necessary to maintain the 3:2:1 proportion, diced
Your main objective in combining these ingredients is to maximize chunkiness and visible solids in the end product. To do so, you want to minimize stirring (or, rather, smooshing). You can do that by being careful about the steps you take and the order in which you take them. Here’s how it works:
- Put the first six ingredients into a medium-sized bowl (you can often get away with using a big cereal bowl).
- Using a fork or a potato masher, smoosh the ingredients together only enough to combine them. Don’t get carried away.
- Fold in the tomatoes. It’s important to do this last because tomatoes are the least able to stand up to stirring, so you want to keep them out of harm’s way as long as you can.
While there are lots of things you can do with guacamole, the best way to appreciate this recipe in its full glory is to eat it straight accompanied by nacho chips. Chips we aren’t yet making the bottom-up way, but I hope to be able to say otherwise soon! In the meantime, we highly recommend Green Mountain Gringo chips.